Pear Crisp

From the Kraft Foods What's Cooking magazine.

1 Lemon

1/2 cup  Granulated sugar, divided

1/3 cup plus 2 Tbsp. flour, divided

1 tsp.  Ground cinnamon, divided

8 fresh pears (2-1/2 lb./1.1 kg), peeled, cut into 1-inch chunks

1/4 cup  packed brown sugar

1/3 cup cold butter, cut up

1/2 cup  sliced almonds

HEAT oven to 375ºF.

GRATE enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 4-1/2 tsp. Mix 1/4 cup granulated sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon in large bowl. Add pears, lemon zest and juice; toss until pears are evenly coated. Spoon into 8-inch square baking dish.

MIX brown sugar and remaining granulated sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs. Stir in nuts; sprinkle over pears.

BAKE 40 to 45 min. or until topping is golden brown and pears are hot and bubbly. 

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Tuna Cakes with Roasted Red Pepper Aioli

Tuna Cakes:

2 cans (170 grams each) Chunk light tuna, drained
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped red pepper
1/4 cup finely chopped parsley
3/4 cup crushed unsalted soda crackers
1/2 tsp thyme
1/2 cup plain yogurt or mayo. 
2 tbsp grated parmesan cheese
1 tsp horseradish
juice of 1/2 a lemon
1 large egg.

Preheat oven to 375F. 

Place all the above ingredients into a large mixing bowl and mix well. Place parchment paper over a baking sheet. Pack tuna into a 1/4 cup, lightly tap to drop onto the baking sheet and flatten to make 1/2" cakes. Bake in the over for 8 to 10 minutes, until golden brown and finish under the broiler to further brown the tops.

Aioli recipe

1 clove garlic
1 tbsp olive oil
2 roasted red peppers, skin removed, seeded and drained on paper towel
1/2 tsp dry mustard
1 tsp honey
1 cup low fat mayo
juice of 1/2 a lemon
1/8 tsp cayenne pepper (skipped because I forgot)

Blend all the ingredients in a food processor and puree until smooth. Serve over the tuna cakes while they are still warm.

Roasted Carrots

Carrots - peels, ends cut and sliced in half.

Add Olive Oil, salt and pepper.

Roast at 375F for about 45 minutes to an hour -- mix them up part way through baking.